The combination of citrus, ginger and soy sauce makes this dish explode with flavor. This is one of my quick meals for two. It could be considered a pantry staple because I always have the ingredients in my refrigerator.
While I appreciate the simplicity of having a rice cooker, I’m a practical girl and steaming rice in the oven works just as well for me. I have limited space in my cozy kitchen and an obsession for white bowls. So if I have to choose between a small appliance and a white bowl, the white bowl wins. I really miss going to Homegoods. Every time I go I pick up a new white bowl for under $5.00 US.
As always, using fresh ingredients turns out the most memorable and flavorful dishes. There is nothing better than the punch of fresh ginger and freshly squeezed orange juice. I’m all about making memories in the kitchen. If you don’t have fresh ginger or garlic, use powdered. For the garlic, substitute 1 1/2 teaspoons garlic powder for 1 clove fresh and for the ginger, substitute 1/2 teaspoon dried for 1 teaspoon fresh.
This recipe serves two and once again my husband wanted a second helping, so next time I’ll prepare a bit more. Working from home has allowed me to continue to perfect my culinary skills. I’m pretty sure the last time I served this recipe he only asked for one serving!
6 ounces of shaved beef steak
1 cup broccoli heads
1.5 cups of beef broth
1 garlic clove, crushed
1 teaspoon grated fresh ginger
2 teaspoons cornstarch
2 tablespoons soy sauce
1/4 cup freshly squeezed orange juice
1 teaspoon sugar
1 teaspoon grated orange peel
2 teaspoon vegetable oil
1/2 cup brown rice
- Place 1 cup of the beef stock in a baking dish. Add 1/2 cup brown rice. Cover with foil and steam in a 350-degree F oven for 30 minutes.
- While the rice is cooking, place the vegetable oil in a saute pan. Add the garlic and saute until tender.
- Slice the beef into bite size strips. Saute with the beef until brown. Add the ginger.
- Combine the cornstarch, sugar, soy sauce, orange juice and beef broth. Give it a good stir with a whisk and then pour into the pan containing the beef. Bring to a boil, stirring constantly and as it thickens turn the heat down to low.
- Add the broccoli to the pan containing the beef. Cover and cook until the broccoli turns bright green. Don’t over cook.
- Remove the rice from the oven. Spoon into two serving bowls.
- Ladle the beef and broccoli deliciousness over the rice.
- Garnish with orange slices.